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Pastitsada
Corfiot Braised Rooster with Pasta
A traditional Corfiot dish featuring tender rooster (or chicken) slow-braised in a rich, aromatic tomato and red wine sauce, infused with warm spices. Served over thick pasta and finished with grated Kefalotiri cheese, this dish showcases a distinct Venetian influence on the island of Corfu.
đ§ Ingredienser
- 1.5 kg Rooster or chicken
- 3 tbsp Olive oil
- 3 medium Onions
- 4 cloves Garlic
- 200 ml Red wine
- 500 ml Tomato passata (strained tomatoes)
- 250 ml Water or chicken broth
- 1 tsp Ground cinnamon
- 1 tsp Ground cloves
- 1 tsp Ground allspice
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 500 g Thick pasta (e.g., bucatini, rigatoni, or penne)
- 100 g Kefalotiri cheese
đšâđł Instruktioner
- 1
Pat the rooster or chicken pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches until deeply golden brown on all sides, about 3-4 minutes per side. Remove the browned chicken to a plate and set aside.
â±ïž 15 minutes - 2
Reduce the heat to medium. Add the chopped onions to the pot and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 10 minutes - 3
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, about 5 minutes.
â±ïž 5 minutes - 4
Stir in the tomato passata, water or broth, ground cinnamon, ground cloves, ground allspice, and the bay leaf. Bring the sauce to a simmer. Return the browned chicken pieces to the pot, ensuring they are mostly submerged in the sauce. Season with salt and pepper to taste.
â±ïž 5 minutes - 5
Cover the pot, reduce the heat to low, and let the pastitsada braise gently for at least 2.5 to 3 hours, or until the chicken is exceptionally tender and falling off the bone. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more water or broth. The sauce should be rich and slightly thickened.
â±ïž 2.5 - 3 hours - 6
About 15-20 minutes before the chicken is finished braising, bring a large pot of salted water to a rolling boil. Add the thick pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta well.
â±ïž 15-20 minutes - 7
Once the chicken is tender, remove the bay leaf. Taste the sauce and adjust seasoning if necessary. To serve, portion the cooked pasta onto plates. Ladle a generous amount of the rich rooster and sauce over the pasta. Top with the grated Kefalotiri cheese.
â±ïž 5 minutes
đĄ Proffstips
- âTraditionally made with rooster for a deeper, richer flavor, but chicken is a readily available substitute.
- âThe slow braising process is key to tenderizing the meat and melding the complex spice flavors.
- âDon't skimp on the spices; they are central to the authentic Pastitsada taste.
- âThe Venetian influence is evident in the use of wine and the rich, slow-cooked sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a vegetarian version, omit the meat and use hearty vegetables like eggplant or mushrooms, braised in the spiced tomato sauce.
- Add a pinch of nutmeg to the spice blend for an extra layer of warmth.
- Some recipes include a small amount of sugar to balance the acidity of the tomatoes.